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Flavorful Korean BBQ Tacos Recipe with Easy Tangy Quick Pickled Slaw

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These Korean BBQ tacos feature smoky-sweet marinated beef paired with a tangy quick pickled slaw, coming together in under 30 minutes for a bold and easy meal perfect for busy nights.

Ingredients

Scale
  • 1 lb (450 g) beef sirloin or flank steak, thinly sliced
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon gochujang (Korean chili paste), optional
  • 1 teaspoon rice vinegar
  • 2 stalks green onions, thinly sliced
  • 2 cups shredded green cabbage
  • 1 medium carrot, julienned or grated
  • 1/4 cup (60 ml) rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) water
  • 1/4 teaspoon red chili flakes, optional
  • 8–10 small corn or flour tortillas
  • A handful of fresh cilantro
  • Lime wedges for serving

Instructions

  1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, toasted sesame oil, gochujang, and rice vinegar.
  2. Add the thinly sliced beef to the marinade and toss to coat evenly. Let sit for 10 minutes (up to 30 minutes if time allows).
  3. In another bowl, combine shredded cabbage and julienned carrot.
  4. In a small bowl, whisk rice vinegar, sugar, salt, water, and optional red chili flakes. Pour over cabbage and carrot, toss well, and let sit at room temperature for 15 minutes.
  5. Heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated beef in a single layer for 2-3 minutes per side until browned and cooked through. Cook in batches if needed.
  6. Warm tortillas on a dry skillet or microwave wrapped in a damp towel for about 30 seconds until pliable.
  7. Assemble tacos by placing slices of cooked beef on each tortilla, topping with pickled slaw, sliced green onions, and fresh cilantro. Serve with lime wedges.

Notes

Freeze beef for 30 minutes before slicing for thinner cuts. Do not overcrowd the pan when cooking meat to develop a good sear. The slaw can be made ahead and refrigerated to enhance flavor. Use tamari and corn tortillas for gluten-free version. The recipe is naturally dairy-free.

Nutrition

Keywords: Korean BBQ tacos, quick pickled slaw, Korean street food, easy tacos, weeknight dinner, Korean marinade, tangy slaw

Find it online: https://junomeals.com/flavorful-korean-bbq-tacos-recipe-with-easy-tangy-quick-pickled-slaw/